2.Carefully cover each waffle cone with a layer of
aluminum foil. Spray outsides with non-stick cooking spray. Set aside.

3.Open tube of bread dough. You should have a long
roll. Cut it into 6 even pieces with a pizza cutter or sharp knife. Take one
lump of dough and place it on a flat, clean surface. Roll it back and forth
with hands until you have a long, thin snake. Continue to do this until it
measures 36-inches.

4.Take the strip of dough and begin wrapping it
around the foil-covered cone, starting at the bottom and working your way up.
Press the end into a lower layer to seal. Set this on a baking sheet lined with
parchment paper. Do this for the remaining lumps of dough and cones.

5.Place the cones into a preheated oven and bake
for 15-20 minutes at 350 degrees (F) until golden brown.

6.While the cones are baking, add the cans of
chili into a saucepan and heat on medium-high heat.

7.Remove the cones from the oven and set them on
the counter for a few minutes until they are cool enough to touch. Carefully
slide the foil-lined ice cream cones out of the bread cones. Stand them upright
in narrow glasses to fill.

Sprinkle a bit of cheddar cheese into the bottom of each
bread cone. Now spoon the chili in. Top with corn chips and another sprinkle of
cheese. Serve immediately. Enjoy!!